Lemon Vanilla Pound cake recipe

9 comments

Lemon Vanilla Pound cake recipeLemon Vanilla Pound cake recipe

This Lemon Vanilla Pound cake is my first cake recipe I am posting in this blog. This I believe is the simplest of cake recipes with few ingredients.

If you just use the vanilla essence and leave out the lemon juice it will be a plain vanilla pound cake. As a variation you can also use the pineapple essence to make it a pineapple pound cake.

Ingredients:

  • All-purpose flour (Maida) – 2 cups
  • Powdered Sugar – 2 cups
  • Unsalted butter – 2 cups (4 sticks)
  • Pure vanilla extract or essence – 2 tsp
  • Lemon juice – 1/4 cup
  • Baking powder – 2 tsp
  • Plain milk – 1/2 cup
  • Eggs – 3 nos
  • Salt – 1 tsp salt

Preparation: 15 minutes
Cooking Time: 1 hour, plus cooling

pound-cake-recipe-1

Cooking Method:

  1. Preheat the oven to 400 degrees F.
  2. Take a cake pan and lightly coat it with butter including the sides and dust a little flour wherever the butter is coated.
  3. In a blender or mixer on high speed beat the butter and sugar until light and fluffy.
  4. Then add one egg at a time into the blender beat the mixture.
  5. Transfer the blender content into a mixing bowl. Now add the all-purpose flour slowly and gradually into the bowl. Keep stirring the mixture in clockwise direction using a large spoon or spatula. You can use your hand as well. Do not over mix or over beat the mixture. Just ensure that flour is mixed well enough without any lumps.
  6. Finally add the Vanilla extract, Lemon juice and milk. Mix everything together. Remember Lemon Juice is just to give another flavor to the cake. You can skip it if you want to. The pound cake with only the vanilla essence is just as good and very delicious.
  7. Pour this mixture into the cake pan and bake for around 45 minutes. to test if the cake is done take a toothpick or knife and insert it into the center of the cake. If it is dry and clean when you remove it from the cake then it means it is done.
  8. Let the cake pan cool for 15-20 minutes.
  9. Run a knife around the sides of the pan and remove the cake by inverting it and then allow it to cool if it is still hot. Then you can cut the cake into thin slices and serve.

9 comments »

  • workhard said:  

    Oh yummmmy!!!!!!!I am a complete cake lover.. u know its very difficult to find pound cakes in Indian stores.. Thank you so much for the recipe...

    Work from home India

  • Lavern Owie said:  

    Nice recipe, this is really yummy. There is nothing to argue about. Keep posting stuff like this i really like it. thank you for sharing this recipe..

  • Anonymous said:  

    i like your pound.cake it looks very sponzzzy but on the cake,it looks very black in colour.

  • pooja said:  

    where do we get cake pans

  • Anantha said:  

    Bharathi, I tried out this recipe and came out very nice and spongy ..... Thanks for your wonderful post ....

  • Anonymous said:  

    Muchas gracias desde Colima México!
    Saludos!

    Thank you very much for the courtesy of sharing the recipe!
    Gaby Tejeda

  • Selena Gomez said:  

    Nice recipe dear..you have a nice collection of recipes..happy to follow you back :)
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  • Anjali sharma said:  


    very nice blog. punjabi recipe...love it very much, thankyou for shearingchowringhee restaurant

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